Yellow zucchini

Yellow zucchini is a plant very popular in cooking for its delicate flavor and crunchy texture. In addition to bringing a touch of color to our plates, it is also very beneficial for our health. Indeed, rich in vitamin C and fiber, it helps to strengthen our immune system and promote good digestion. It can be cooked in many ways: grilled, sautéed, in ratatouille, in gratin, in soup or even in pie. Its tender flesh goes perfectly with many spices and aromatic herbs, making it a very versatile ingredient in the kitchen.

To grow yellow zucchini in the vegetable garden, it is recommended to sow it directly in the ground after the last frosts, when the soil is well warmed. It is important to choose a sunny location for it, because it needs a lot of light to grow. The soil must be well drained and rich in organic matter to allow the plant to take root well. It is recommended to space the plants about 80 cm apart to give them enough room to grow and to water them regularly, without wetting the leaves to avoid the development of diseases.

To maintain the yellow zucchini, it is important to prune it regularly to promote fruit production and to remove greedy ones. It is also advisable to mulch the base of the plants to conserve humidity and limit weeds. It is recommended to fertilize the plant with a fertilizer rich in potassium to promote fruit formation. Finally, it is important to monitor the presence of parasites such as aphids or slugs and act quickly to eliminate them.

The harvest of yellow zucchini is generally done around 2 months after planting, when the fruits are still young and tender. It is advisable to pick them regularly to stimulate the production of new fruits. It is recommended to harvest them by cutting the stem with a knife to avoid damaging the plant. Zucchini will keep in the refrigerator for a few days, but it is best to eat them quickly to benefit from their freshness and nutritional benefits.